Fried Oyster Po’ Boy Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tbsp lemon juice and 1 tsp Worcestershire sauce.

Add 1/2 tsp paprika, 1/4 tsp cayenne, 1 tbsp finely chopped scallion and 1 tsp chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust heat or acidity. Refrigerate while preparing oysters so flavors meld.

Slice the baguette lengthwise, leaving a hinge if desired. Lightly butter the cut faces with 2 tbsp unsalted butter.

If you prefer warm bread, place the buttered baguette under a broiler or in a 350°F (175°C) oven for 3–5 minutes until slightly toasted; keep warm.

Rinse and pat dry sliced tomatoes. Shred iceberg lettuce and set aside with pickle slices for assembly.

Heat 3–4 cups of vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Batter and Dredge

Place 1 cup all-purpose flour in a wide shallow bowl. In a second bowl, whisk 1 cup buttermilk. In a third bowl combine 1/2 cup cornmeal, 1/4 cup additional cornmeal or panko (optional), 1 tsp smoked paprika, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Dip each drained oyster first into buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour/cornmeal mixture, pressing to adhere. For an extra-crispy double-coat, return the dredged oyster briefly to the buttermilk and then to the dry mix again.

Working in small batches (to avoid crowding), gently lower oysters into the hot oil with a slotted spoon or spider. Fry 1–2 minutes per side until golden brown and crisp. Oysters cook quickly; remove when edges are crisp and centers are just firm.

Transfer fried oysters to a wire rack set over a baking sheet or to paper towels to drain briefly. Season immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

After all oysters are fried, blot any excess oil and let rest 1–2 minutes; they will crisp further as they cool slightly.

Spread a generous layer (about 2–3 tbsp) of remoulade sauce on both cut sides of the warm baguette.

On the bottom half, pile 1–2 cups shredded iceberg lettuce, then arrange 1 cup sliced tomatoes and pickles if using.

Place the fried oysters on top of the lettuce and tomatoes in a single layer so each bite gets a crispy oyster — use all oysters (about 1 lb) to fill the sandwich. Drizzle any extra remoulade over the oysters if desired.

Close the sandwich, press gently, slice into portions, and serve immediately while oysters are hot and crisp.